4 tbsp. cocoa
1 c. sugar
1/3 c. water
1 c. butter
6 egg yolks
1 1/4 c. self-rising flour or 1 1/4 c. flour + 1 tsp. baking powder
2 tsp. vanilla

Cook cocoa, sugar and water over low flame. When mixture begins to boil, add butter and stir until nearly all the butter is melted. Remove pot from heat and add yolks while stirring continuously. Add flour and vanilla and mix well. Pour batter into 9x13 inch greased pan. Bake at 350 degrees for 25 minutes. 1 c. sugar

Beat egg whites until foamy. Add sugar and whip until stiff peaks appear. Spread mixture over the hot cake and return to oven for 15 minutes. 1/2 c. butter 2 tsp. water

Melt together above ingredients over low flame, stirring constantly. Spread melted mixture over cooled cake. Cut into squares immediately. (Do not allow chocolate to cool, as then it will crack when cut.) Refrigerate when cooled.